Recipe for cooking cottage place winter squash soup

Soups for Salads :: Copy-Cat Soups

Cottage Place Winter Squash Soup

Source: Mountain Living Magazine; Cottage Place Restaurant - Flagstaff, Arizona

1 1/2 lb. butternut squash
1 onion, diced
1/2 lb. butter, melted
2/3 C. flour
1 (14 oz.) cans chicken stock
3 C. apple juice
1/2 tsp. balsamic vinegar
1/2 tsp. soy sauce
1/4 C. sugar
1/2 C. cream or milk
1 tsp. salt
1/8 tsp. white pepper
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. curry powder
1/8 tsp. cayenne pepper
1 Granny Smith apple, peeled,
    cored and diced
1/4 C. toasted almonds

Preheat oven for 350 degrees F.

Split squash in half lengthwise and remove seeds. Brush inside of squash with butter, bake for one hr. or until tender. While squash is baking, saut onion in melted butter until translucent. Remove from heat and stir in flour to make a roux. Set aside.

Mix together chicken stock, cream, apple juice, balsamic vinegar, soy sauce, sugar and seasonings in a stock pot and bring to a boil. Add onion and flour mixture to boiling stock, stirring constantly with a whisk. Stir until smooth, then simmer for 20 min.

Remove squash from the oven and let cool. Remove pulp. Blend with enough of the soup to pure smoothly. Add to soup and stir. Check seasoning. Add apples and simmer five min. Serve topped with toasted almonds.

Servings 10 C..